PUDDINGS AND SAUCES

Apple Dumplings.

One pint sweet milk, two eggs, two teaspoons cream tartar, one teaspoon soda, one tablespoon each of but- ter and lard and a little salt ; mix quite firm, roll and cut in nine squares ; fill with quick coo*king apples and make into dumplings; put in steamer, cover tight and steam about half an hour; serve with any favorite sauce. These may be baked.

Apple Jack, or Coaka

Take a piece of bread dough enough for a loaf ; after it is raised, add one egg, one tablespoon butter, one- half cup sugar, work all together, set to rise ; when light roll to fit a dripping pan, place on top one-eig-hth pieces of apples laid closely all over, sprinkle with sugar, a little cinnamon and bits of butter; let rise a little while, bake, and serve with coffee.

Apple Jonathan.

One pint milk, two eggs, one-half tea cup lard, one small teaspoon salt, two teaspoons cream tartar, one teaspoon soda, and flour enough to make a stiff batter ; line a pudding pan with half the batter, put a thick layer of apples or any other fresh fruit, and cover with the remaining batter ; bake till the fruit is done, serve with egg or clear sauce.

Apple Pudding.

Two pounds nice juicy apples, pared and boiled, pressed through a colander ; add one tablespoon butter while hot, one-half pound white sugar ; when cold add six eggs, grated rind of lemon ; pour in deep dish and bake one half hour.

Apple Snow.

Put one pint milk in double boiler, let it come to a boil, add a small tablespoon corn starch dissolved in cold water; beat yolks of two eggs and stir while boil- ing five minutes, add a little salt and flavor when cold.

Meringue — Peel and grate one large, sour apple, sprinkling as you grate, with one teacup powdered sugar ; break into this whites of two eggs, beat all to- gsther until very stiff and pour over custard.

A Good Dish.

Mince cold beef or lamb, if beef put in a pinch of pulverized cloves ; if lamb a pinch of summer savory to season it; a little pepper and some salt, and put it in a baking dish, mash potatoes and mix them with cream and butter and a little salt, and spread them over the meat, beat up an egg with cream or milk a very little, spread it over the potatoes and bake it a short time, sufficient to warm it through and brown the potatoes.

American Toast.

To one egg thoroughly beaten put one cup sweet milk and a little salt, slice light bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown on a hot buttered griddle ; spread with butter and serve hot.

Bread Omelet.

One large teacupful of bread crumbs and one tea- cupful of cream, a dessert spoonful of butter, salt and pepper to taste, also a little nutmeg; when the bread crumbs have absorbed all the cream add three well beaten eggs and fry in butter.

Bread Pudding.

One quart milk, four eggs, the whites of three more for meringue, two cups very fine dry bread crumbs, one tablespoon melted butter, one teacup sugar, juice and one-half the grated peel of one lemon ; beat eggs, sugar and butter together, soak cranibs in milk, mix all well, beating hard and rapidly ; season and bake in greased baking dish ; when almost done cover with a meringue made of whites of three eggs and three table- spoons granulated sugar; beat well and meringue will not fall. For queen of puddings add a layer of jelly between the pudding and meringue.

Cocoanut Pudding.

One quart milk, a little salt ; take one cup cocoanut and scald, add one cup sugar, three teaspoons corn starch, yolk four eggs, well beaten, and stir in the milu, flavor, bake three-fourths of an hour; when done beat whites of four eggs to a froth, add two table- spoons sugar and pour on top ; brown in oven.

Chocolate Pudding.

One pint sweet milk, scant pint bread crumbs, yolks three eggs, five tablespoons grated chocolate; scald milk, add bread crumbs and chocolate; take from the stove and add one-half cup sugar and beaten yolks. Bake half an hour. Make a meringue and pro- ceed as in "Bread Pudding." Serve cold with sweet- ened cream.

Custard Pudding.

Heat one and one-half pints milk to nearly boiling, stir into this yolks of four eggs, one -half tablespoon corn starch, first dissolved in a little cold water, one half cup sugar and flavor with vanilla; let the whole thicken about as thick as custard ; dip slices of any plain cake in milk and place in deep dish and pour over it the custard ; when cold add to the top a me- ringue as for cocoanut pudding ; brown lightly in oven.

Cranberry Rolls.

Stew one quart cranberries in a little water,sweeten, drain off the juice and cool. Make a biscuit crust; after you have rolled it out spread with the fruit, roll it up, place in steamer and boil two hours or until bis- cuit crust is done. Serve with sauce made from the juice of fruit thickened with a little corn starch. Can use berries of any kind ; cherries are especially nice.

Cream Puffs.

Melt one-half cup butter in one cup hot water, while boiling stir in one cup flour, cool, then stir in three eggs, one at a time, without beating ; drop on buttered tins and bake about twenty-five minutes in a moderate oven.

For the Cream — One-half pint milk, one egg, three tablespoons sugar, two large tablespoons flour, boil an flavor ; when baked open the side of each puff, and fill with cream.

Charlotte Russe.

One pint sweet cream whipped light, one-half ounce gelatine dissolved in one gill hot milk, whites of two eggs beaten to a stiff froth, one teacup powdered sugar, and flavor with vanilla; mix the cream, eggs and sugar, flavor and beat in the gelatine and milk last, added when cold ; line molds with slices of sponge cake or lady fingers; fill with the mixture and set upon ice to cool.

Corn Starch Pudding.

Bring to boil in double boiler, one pint milk, then add three tablespoons sugar, two of corn starch, dis- solved in a little milk, and last, whites of three eggs, beaten stiff. Beat this and cook a few minutes, then nour in cups till half full, and cool ; serve with one pint milk brought to boil, add three tablespoons suerar, then beaten volks of three eggs thinned with one table- spoon milk, stir till it thickens, then flavor to taste.

English Plum Puddings.

Wo. 1— One-half pound sugar, one- half pound stoned raisins, one-half pound sultana raisins, one-half pound currants, one -half pound suet, one-fourth pound grated bread crumbs, one -fourth pound flour, two ounces each of candied lemon and orange peel and cit- ron, one teaspoon salt, four eggs, one-fourth spoon each of cloves, allspice and cinnamon and one-half nut- meg grated ; fill pound baking powder boxes two- thirds full, cover and steam four hours. This pudding will keep for months; when you wish to use cut in slices, set on a plate in The steamer for half an hour. Serve with any rich sauce.

No. 2— One loaf baker's bread soaked in milk, two pounds brown sugar, two pounds raisins seeded, one pound currants, one-half pound citron sliced thin, one- half pound suet chopped fine, one-half cup flour, four eggs, one tablespoon salt, one teaspoon cinnamon, one nutmeg, one teaspoon allspices, and one teaspoon cloves ; boil in cloth or steam as above.

Fig Pudding.

One pint fine bread crumbs, one cup chopped suet, one cup sugar, two eggs, and one -half pound figs ; chop figs, add suet, crumbs and eggs, one-half teaspoon salt ; steam three hours in same dish you serve it in ; keep covered while steaming.

Fruit, or Berry Pudding.

One cup sugar, one cup milk, one pint flour, three eggs, one quart berries, one-half teaspoon mace or nutmeg, four large teaspoons butter and two teaspoons baking powder; roll the berries well in flour, stir in batter and bake half an hour. Serve with sauce (see sauces).

Fruit Pudding.

One-half box gelatine soaked in one-half pint cold water over night; in the morning add one-half pint boiling water, two cups sugar and juice two lemons; stir until dissolved, strain and when pretty stiff stir in

the fruit ; one orange, four figs, six dates, each cut in bits ; two bananas sliced, sixteen blanched almonds and some malaga grapes or raisins ; turn into a mold, let narden, serve wilh whipped cream.

Fruit Puffs.

One pint flour, two teaspoons baking powder, one- half teaspoon salt ; sift all together, then stir in sweet milk until a thick batter is formed, put a tablespoon of the batter into teacups, until half is used, then place on this a spoonful of any kind of fruit without the juice ; put rest of batter in each cup and steam twenty minutes. Eat with sauce.

German Puffs.

Three cups flour, three cups milk, three eggs, whites and yolks beaten separately and very light, three tea- spoons melted butter, and pinch of salt ; pour in nine well -buttered cups, and bake to a fine brown ; eat hot with sauce.

Green Corn Pudding.

Grate one dozen ears green corn, beat into it four eggs, one tablespoon butter, one quart sweet milk, a little salt and pepper and two cups sugar; put milk in last. Flavor to suit ; bake one hour.

Graham Pudding.

One cup raisins, one cup sweet milk, one cup mo- lasses, two eggs, two cups graham flour and one tea- spoon soda; steam three hours. Serve with sauce.

Indian Pudding.

Boil one pint milk; while boiling stir in one large tablespoon Indian meal ; cool a little, add two well beaten eggs, one pint cold milk, one tablespoon flour, stirred to a paste, one-half cup sugar, one-half cup mo- lasses, one teaspoon cinnamon and a little salt. Bake one hour and a half.

Orange Puddings.

No. 1— Cut four oranges in thin slices, cover with sugar in dish you intend to serve in ; let one cup milk come to a boil, stir yolks two eggs and one tablespoon corn starch in boiling milk, boil five minutes and throw this over the oranges ; stiffen the beaten whites of eggs with powdered sugar, cover top of pudding with this, and brown slightly, in oven.

No. 2— One cup sugar, one-half cup rolled crackers, two eggs, one-half tablespoon butter, and one orange, grate rind and squeeze the juice, one quart milk ; bake as a custard.

Prune Pudding.

One pound prunes stewed and chopped fine, then add one-half cup granulated sugar, one small teaspoon cream tartar, whites of four eggs, beaten stiff ; put in dish and bake twenty minutes ; served with whipped cream.

Plum Pudding.

Soak one cup dried plums in water over night ; drain and dredge with flour; take two cups flour, two tea- spoons baking powder, a little salt, butter size of an egg, one large tablespoon sugar, mix thoroughly ; add enough milk to make stiff dough and stir in the plums, put in srreased tin basin and steam one hour; serve with sauce.

Potato Cream.

Take well seasoned mashed potato, add to it the well beaten whites of three eggs, set in oven till light and puffy ; serve.

Rice Pudding. One cup boiled rice, two eggs, one cup sugar, a little butter, one quart milk, one cup raisins, salt and nut- meg. Bake in a slow oven.

Salem Pudding. One-half cup butter, one-half cup molasses, one- half cup milk, two cups flour, one-half teaspoon soda, one-half cup raisins, one-half teaspoon cloves, and a little salt ; serve with sauce.

Boiled No. 1— Stir two well beaten eggs, one cup sugar, one-half cap butter, melt over teakettle and add one -half cup cream, milk or water; flavor.

Boiled No. 2— Boil one-half cup butter, two cups sugar till clear; add two cups boiling water, and stir in an even teaspoon flour, made smooth in a little cold water ; flavor with nutmeg or to suit.

Egg— Rub together two cups sugar, one-half cup butter, then beat to a foam with two well-beaten eggs, lemon or vanilla, and a little nutmeg.

Milk — Two eggs, one heaping cup sugar, five table spoons boiling milk, one-half teaspoon corn starch, one tablespoon butter ; cook in double boiler and flavor.

Steamed Pudding.

One-half pint milk, two cups sifted flour, two eggs, one cup raisins, stoned and chopped, one cup suet, two teaspoons baking powder; steam two hours. Serve with sauce.

Suet Pudding.

One cup molasses, one cup sour milk, three-fourths cup suet chopped fine, one cup currants, one cup seeded raisins, cut fine with scissors, three cups flour, one -half teaspoon soda, salt, cinnamon and cloves to taste ; steam three hours, serve with hard and soft sauce ; will keep.

Strawberry Tapioca

Soak one cup tapioca in water until clear, then pour it over two-thirds cup straw berries, one-half cup sugar, and bake one-half hour ; serve with sugar and cream.

Tapioca and Indian Pudding.

Soak large spoon tapioca over night, in the morning scald in one quart of milk, when hot stir in four table- spoons Indian meal wet with cold milk, and large lump

of butter, let boil ten minutes ; when cool add two eggs well beaten, one-half cup molasses, one cup sugar, a little ginger, nutmeg and sale, and last a cup of cold milk; beat well and bake three hours.

Tapioca Pudding.

Soak over night three tablespoons of tapioca, take one quart milk, one teacup sugar, put in tapioca and let cook in dish set in water until clear, then add yolks three eggs, one tablespoon corn starch, and cook a few minutes ; take off and flavor with vanilla, put in earthen dish and cover with the whites three eggs, beaten stiff ; sweeten, then brown in oven.

Cabbage— Mix one quart chopped cabbage, pepper and salt, and four chopped hard boiled eggs ; pour over this when boiling hot, one-half cup weak vinegar, one- half cup butter, one tablespoon mustard and three of sugar.

Chicken — Mix chopped cold chicken, three-fourths as much chopped celery or lettuce, three hard boiled eggs sliced thin, pepper and salt ; pour over this, boil- ing hot, one tablespoon butter, two of sugar, one half of flour, one teaspoon mustard, one egg and three- fourths cup vinegar.

Fish— Pick fine any cold cooked fish, add one half an onion chopped fine and season ; pour over this May- onnaise dressing.

Lobster— Mix one can lobster chopped fine, twice the amount of celery, lettuce, or tender cabbage, whites of two hard boiled eggs chopped fine, and yolks rubbed smooth ; pour over this one raw egg beaten smooth with one teaspoon salt, a tablespoon mustard, two

tablespoons saJad oil, added slowly, and vinegar to make sufficiently moist.

Potato— Mix six cold boiled potatoes cut in dice with one small boiled carrot chopped ; pour over this May- onnaise No. 2, made with onion vinegar ; when cold grate over it yolk of hard boiled egg.

Salmon— Mix equal quantities of chopped canned salmon and celery or cabbage ; just before serving pour over this, yolks of two hard boiled eggs, rubbed fine with the raw yolk of one, a pinch of sugar, salt and mustard, one half teaspoon melted butter, one -half teacup vinegar ; garnish with hard boiled eggs sliced.

Dressings.

Mayonnaise No. 1— Cook in double boiler two eggs, whites added last, one tablespoon sugar, two of butter, two of vinegar, one of mustard, one teaspoon salt and pepper; when cold add cream to make thin as boiled custard.

Mayonnaise No. 2 — Cook in double boiler, yolks of two eggs, one-half cup melted butter, one-third cup vinegar, one teasloon sugar, one-half teaspoon mus- tard, one-half of salt and cayenne pepper ; if too thick when cold add vinegar.

Onion Vinegar — Pour vinegar upon chopped onion and let it stand an hour, and then strain.

Mayonnaise, Kingsley—Stir well with a fork in a bowl, the yolks of two eggs, one-half teaspoon salt. one teaspoon mustard, and pinch of cayenne pepper ; drop in slowly one-fourth pint olive oil until it thick- ens then add juice of half a lemon and three table- spoons vinegar, stirring constantly.

Asparagus Sour. Boil in quart of water till tender, one quart aspara- gus cut in inch lengths, rub through colander and re- turn to the liquor; heat one pint milk, stir into it one 7

tablespoon butter rubbed with one of flour, cook a little, season, and pour into asparagus ; bring to boil and pour into tureen over toast cut in dice. {Serve hot.

Brown Beef Soup.

Boil in saucepan one hour, three pounds beef cut in strips and three quarts water : have ready three oniony sliced and fried in butter to light brown ; add this to beef with one teaspoon each of cloves and Worcester- shire sauce, one-half teaspoon each of pepper, mace and powdered savory, pinch of allspice, chopped celery, or one teaspoon celery essence ; stew all till beef is in pieces, strain, return to fire, salt and serve.

Corn Soup.

Pour one quart boiling water over can of corn chopped fine, cook one hour, rub through colander and return to kettle ; season, boil one minute, stir in two tablespoons butter rubbed with one of flour ; scald one pint milk, add it gradually to two beaten eggs ; then add this to corn.

Consomme Royal.

Put in copper pot one gallon cold beef stock, and eight eggs and their shells, two quarts of a little of all kinds of soup greens, twelve cloves, twelve allspice, two bay leaves and small handful salt, all well mixed ; add small bits of ice, bring to boil over a slow fire, when the eggs will curdle and soup will clear, strain through cloth.

Cream of Bean Soup.

Bring gradually to boil in porcelain kettle, one pint beans, one-half pound pork, one-half an onion, and three quarts cold water; simmer till beans are well swelled, then boil till they are tender, skim beans, pass through colander and return to kettle, thicken with flour or corn starch, season with nutmeg and pepper. Serve hot with bread not fried in dice.

Mutton Soup.

Boil neck of mutton slowly three hours in two quarts water, add sliced carrots, turnips, tomatoes and po- tatoes, salt and pepper ; then boil till meat drops from bones and stir in one egg beaten with one tablespoon flour ; cook this through and strain.

Noodle Soup.

Boil till tender one pound meat in three quarts water, with salt, pepper and one cup rice ; meanwhile mix two well -beaten eggs, a little salt and flour to make stiff; roll very thin, lay on moulding board till dry, then roll just as jelly cake ; cut in thin shreds and add to meat ten to fifteen minutes before serving.

Potato Soup.

Boil together eight potatoes and two small onions in one quart water, mash hot, seasoning with pepper, salt and one-half tablespoon butter; pour on them the liquor and one quart boiling- milk, and bring all to boil; beat an egg in tureen, strain the mixture and pour on egg, stirring constantly.

Quick Soup, with Canned Goods.

Soak a can of peas till very soft ; press through coarse sieve, add one quart milk (or half water), butter size of an egg ; bring to boil ; thicken with corn starch to a cream, add salt, pepper and nutmeg. Serve hot with fried bread. Rice, potato, asparagus and celery soupmay be made in same manner.

Soup Stock.

Bring to boil five or six pounds soup meat cut in pieces, two small onions, bunch of soup herbs, salt and pepper ; then skim well and set aside to simmer, closely covered, six or eight hours ; strain and set away. The next day skim off all fat. To a sufficient quantity of this stock add a small quantity of vegetables cut in dice, for Julienne soup; or maocaroni or vermicelli,

broken in small pieces and boiled half an hour, or a little barley boiled an hour may be added to stock, for maccaroni, vermicelli or barley soup.

Tomato Soup.

Boil together one quart tomatoes and one pint water twenty minutes; strain through colander and add one quart milk and scant half teaspoon soda; season with butter, pepper and salt and boil ten minutes.

Veal So it p.

Cover two veal shanks with cold water and cook till tender, strain and cool, then skim thoroughly ; have ready one-half cup cooked rice, add the cold stock, bring to boil, add one quart milk, bring to boil, re- move from fire and stir in two eggs well beaten ; season to taste.

VEGETABLES.

Baked Maccaroni.

Soak maccaroni in salted water till soft, then cook together one cup each of milk and cream, or two of* milk, with one piece of butter, one egg, one tablespoon flour, one cup grated cheese; add maccaroni; put in deep dish, cover with cracker crumbs, and bake.

Cream Cabbage.

Beat together yolks two eggs, one half cup each of sugar and vinegar, butter size of egg, and salt ; stir ■in agate dish till it boils ; add one cup cream or milk, and pour over chopped cabbage.

Croquettes with Grekn Peas.

Mince fine two cups of cold cooked chicken or veal, wet with a little milk or cream, season with salt, pepper, and a little curry powder, bind with one egg, heat it up ; cool, then shape with hands, dip in beaten egg, roll in cracker crumbs, and fry in hot lard. Stew

and strain one cup of srreen or canned peas and stir them into a drawn butter sauce, and pour around the croquettes.

In canning apples, psars, peaches, etc., do not boil the fruit longer than is necessary to heat it thor- oughly through, as too much boiling destroys its flavor.

One half bushel skimmed tomatoes, one quart good vinegar, one pound salt, one-quarter pound black pepper, one ounce cayenne pepper, one-quarter pound mustard, one-quarter pound whole cloves, twenty cloves of garlic cut fine, six good onions cut fine, two pounds brown sugar, one handful of peach leaves ; boil this mass three hours, stirring all the time ; when cool strain through a sieve and bottle.

Maccaroni a La Creme.

Cook maccaroni ten minutes in boiling water, drain, add one cup milk and a little salt, cook till tender in another pan ; bring to boil a cup of milk, thicken with one teaspoon flour, stir in one tablespoon butter, and last one egg; when thick pour over maccaroni, and serve with grated cheese.

Potato Souffle.

Pass through sieve four large boiled potatoes, and add one-half cup milk, scalded, one tablespoon butter, salt and oepper ; beat to cream adding one at a time the yolks" of four eggs, then add a pinch of salt to the whites and beat stiff; add them to the mixture, beat- ing as little as possible; bake in a well -buttered dish in quick oven and serve hot.

Saratoga Potatoes.

Peel as many potatoes as yon wish, shave into thin slices and let stand a half hour in cold water, take them out and drain perfectly dry, have ready a pan

of hot lard, into which drop a few at a time, take them out with a skimmer when brown, sprinkle a little salt over them, serve hot.

Tomato Catsup.

One-half bushel of tomatoes cut in one-half and boil soft and put through a sieve, salt, red and black pep- per to taste, five cents worth of cinnamon, one-half pound of brown sugar, one cup of cider vinegar and a pint of brandy ; boil one-half hour after spices are in, then bottle hot and cork tight.

To Boil Corn on the Ear.

Have the water boiling, then drop the corn in and boil a few minutes.

Blackberry Wine.

Make same as grape wine.

Currant Wine.

Mash the currants and leave stand same as grapes, then press out the juice, and to two quarts and a pint of water take one quart and a pint of juice, two pounds sugar, let ferment same as other wines, filling up with sweetened water as it works out at the bung, after fermentation ceases bung it up, let stand three months, rack it off, rinse out your keg, put back again.

Crab Apple Wine.

Is made same as quince wine.

Cider Vinegar.

After cider has become too sour for use set it in a warm place, put to it occasionally the rinsing of the sugar basin or molasses jug and any remains of ale or cold tea, let it remain with the bung open and you will soon have the best of vinegar.

Cronk Beer. Take a small handful of hops, boil and strain, then take five gallons luke warm water, three pounds white sugar, half pint of yeast, mix together, flavor with sassafras and wintergreen, mixed; a tablespoon- ful is sufficient for this quantity ; leave it stand in a warm place twelve or fifteen hours, corked shut, then bottle for use, and tie the corks down.

Elderberry Wine. Pick out and mash your elderberries same as the grapes, letting them stand three days, have your berries right ripe, after they have stood in the tub mashed for three days press the juice out and throw the pulp away, leave the juice stand three days more, stirring it freely, keep it covered ; at the end of three days take one quart juice and two quarts and a pint of water, two pounds sugar, put all in a keg and let it ferment, filling it up with sweetened water ; after it has ceased to ferment take half teaspoonf ul ground cloves and one teaspoonful cinnamon to every gallon of the wine ; you must judge yourself how much water it will take, as it requires more when you have much wine ; this spice is to be boiled in a bag, and then the water it was boiled in put in your keg, then close it up four months, then rack it off, rinse out the keg and put the wine back again or bottle it.

Grape Wine. Pick your grapes in a tub and with a masher mash them well night and morning for three days, then take a wine press and squeeze out the juice into a tub, letting it stand three more days, stirring it every night and morning, keeping it covered ; take the pulp, putting a sufficient quantity of water on it, ac- cording to the amount of pulp you have, leave it stand three days, stirring it frequently, then press it into the first juice you have pressed out, then take one quart juice, two quarts water, one pound soft sugar, put into a keg to ferment, keeping it filled up with sweet water; if it does not fill the keg lay it to one side, so that the dregs can work off.

Peach Wine.

Have good, ripe peaches, cut them in two, taking out the seeds, mash them fine, press the juice out as soon as they are mashed, then take two quarts juice, two quarts water, one pound sugar, put into a jug or keg, leaving it ferment, filling up as it sloughs off with sweetened water ; after it has fermented bung it up, let it stand three months, rack it off and then to every gallon wine add half gill rum.

Premium Cider.

To make one gallon, take a pound brown sugar, half ounce tartaric acid ; put on one quart luke warm water too dissolve the sugar and acid, then add two tablespoonsful brewer's yeast, or double quantity of home made yeast ; put all together in a gallon jug, and shake it well; then fill it up with lukewarm water, let it stand in a warm place, uncovered, until the yeast is worked off, and it is fit for use.

Quince Wine.

Grind the quinces, press out the juice, then take one quart and a pint of juice, two quarts water and a pound and half sugar, put all in a jug or keg and let it ferment; this is one gallon; now to every gal- lon put one gill rum, half teaspoonful cloves and one teaspoonful cinnamon, put in a bag and boil in water sufficient to boil this in, after it is boiled and becomes cold pour it with the rum into the wine and bung it shut, let stand four months, then rack Jt off; it is then ready for bottling.

Raspberry Wine.

Made same as grape.

Rhubarb Wine.

Grind the rhubarb same as quinces, press out the juice, then take one quart and a pint juice, two quarts and a pint of water, and one and a half pounds sugar, put in a jug and let it ferment; after it has

fermented take half teaspoonful cloves and one tea spoonful cinnamon and boil it ; this is for every gal- lon ; pour it in, bung it up, let it stand four months, rack it off ; it is then ready for bottline:.

Sour Cherry Wine.

Is made same as currant wine.

Tomato Wine.

Take ripe, fresh tomatoes, mash very fine, strain through a sieve, sweeten with sugar to suit the taste, set it away in an earthen or stone jug, leaving a small hole for the refuse to work off while fermenting: when it is done fermenting it will become pure and clear, then bottle and cork tignt A little salt im- proves its flavor ; age improves it.

Tomato Wine.

Cut and mash real ripe tomatoes, let stand one day, then press out the juice and to two quarts juice take same of water and one and a half pounds of sugar, put in a keg and let it ferment ; after it has fermented boil half teaspoonful cloves and two teaspoonsful cin- namon and half teaspoonful grated nutmeg to every gallon; always remember to put the boiled ingredi- ents in after they have become cold.

Forty gallons soft water, six quarts cheap molasses, and six pounds acetic acid, put it in a barrel (an old vinegar barrel is best), and let it stand from three to ten weeks, stirring occasionally; add a little mother of old vinegar if convenient ; age improves it.

Entered According to Act of Congress

on the Twelfth Day of April, 1893, by Jacob F. Landis,

with the Librarian of Congress at Washington, D. C.